Coat half of the rim of a chilled beer mug with salt.
Combine the sangrita and lime juice in the glass.
Top off with the beer.
Garnish with 2 skewered lime wedges.
*Carrot-papaya sangrita: Combine 9 oz Perfect Puree papaya puree, 9 oz carrot juice, 1 ¼ oz lime juice, 1 1/4 oz orange juice, 1 tsp ground guajillo chile powder, 1/2 tsp ground chipotle chile powder and 3/4 tsp salt, and let sit for 1 hour. Pass through a fine-mesh strainer lined with cheesecloth or a coffee filter. Transfer to a pitcher if serving immediately, or store in a sealed container and refrigerate for up to 2 days. Makes 2 1/2 cups, enough for 10 drinks.